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Grilled Eggplant and Summer Fig Salad

Grilled Eggplant and Summer Fig Salad

Serves: 4

Hands On Time: 

Total Time: 


1 large eggplant (about 1 1/2 pounds), sliced into 1/2-inch thick rounds
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

4 cups baby arugula
12 ripe Black Mission or Brown Turkey figs, halved
1 cup yellow grape tomatoes, halved
1/3 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper
12 thin slices aged country ham or prosciutto, torn into large pieces
1/2 cup ricotta cheese


To make the eggplant: Heat a grill or grill pan to medium-high. Toss the eggplant with the olive oil and season with salt and pepper. Grill the eggplant on both sides until softened. Transfer to a plate and refrigerate until cool.

To make the salad: In a large bowl, combine the arugula, figs and tomatoes. Drizzle with the olive oil and vinegar, then season lightly with salt and pepper.

Lay two to three slices of grilled eggplant on each of four serving plates. Divide the tossed salad on top of the eggplant on each plate. Scatter small spoonfuls of ricotta over each salad, then top with the country ham. Serve immediately.

About the recipe

Using the grill adds a smoky char to the eggplant that helps to highlight the sweetness of the figs. The peppery arugula and creamy ricotta balance all of the ingredients together into a tasty, harmonious bite.